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Ginger Marinated Seared Scallops Served Over Fennel-Slaw and Grapefruit Beurre Blanc Accompanied by Roasted Fennel and Parmesean Tuile
Ginger Marinated Seared Scallops Served Over Fennel-Slaw and Grapefruit Beurre Blanc Accompanied by Roasted Fennel and Parmesean Tuile _pic
Corinne Babshichin
Makes 4 servings

Ingredients

Garnish

12 corn sprouts (3/plate)

4 tbsp fennel sprouts (1 tbsp/plate)

2 tsp Hawaiian alaea salt (1/2tsp/plate)

 

Ginger marinated seared scallops

4 large scallops, muscle removed, cleaned

Salt

Pepper, freshly cracked

2 tbsp sunflower oil

 

Marinade:

1 lime juiced (40g)

2 tsp sweet rice cooking seasoning (aji-mirin)

1 tsp sugar

1 lemongrass stick, thinly sliced (50g)

1 tbsp fresh ginger, grated (15g)
 

Fennel-slaw

6 segments pink grapefruit

6 segments white grapefruit

1 fennel bulb, outer layer and heart discarded, thinly sliced

4 sprigs cilantro, chopped


Vinaigrette:

½ tsp fresh ginger, grated
½ lemongrass stick, thinly sliced (25g)

½ lime, juiced (20g)

1 tbsp rice wine vinegar

4 tbsp green tea (2 tea bags in 1cup water, let steeped for 10 minutes)

½ tsp salt

2 tbsp grapeseed oil
 

Grapefruit beurre blanc

75ml white grapefruit juice

½ shallot, minced (42g)

1 tbsp white wine vinegar

¼ tsp salt

1/3 cup butter, cubed to tbsp size

2-3 tbsp cream, 35%
 

Roasted fennel seed and parmesan tuile

50g bread flour

42g unsalted butter, softened

2 egg whites (approximately 60g)
2 tsp roasted fennel seeds

35g parmesan, finely grated
 
Directions
 
Ginger marinated seared scallops
  1. Mix all marinade ingredients together. 
  2. Let sit for minimum 30 minutes to develop flavours.
  3. Marinate scallops for 15 minutes. 
  4. Season scallops with salt and pepper. 
  5. Pour sunflower oil in hot pan. 
  6. Sear the scallops in the oiled pan.
  7. Serve.
Fennel-slaw
  1. Combine all ingredients except for the oil. 
  2. Slowly add oil while whisking. 
  3. Let sit for 10 minutes to let flavours develop.
  4. Strain.
Slaw:
  1. Combine fennel and cilantro. 
  2. Mix in vinaigrette.
  3. Gently fold in grapefruit.

Grapefruit beurre blanc

  1. In a sauce pan, combine juice, shallot, salt, and vinegar; reduce by half.
  2. Whisk in cold butter one tbsp at a time. Add next piece of butter only after previous piece is fully incorporated. Add the cream. 
  3. Strain and place on a bain-marie to keep warm until time to plate.

RoaRoasted fennel seed and parmesan tuile

  1. Combine flour, fennel seeds, and parmesan.
  2. In a separate bowl, whisk butter until it is completely smooth.
  3. Mix the egg whites into the dry ingredients.
  4. Whisk in the softened butter. 
  5. Batter should be creamy.
  6. Cook at 375 degrees F for 6 minutes.